For filling: sift matcha through a small strainer, into a bowl. Add water and sugar. Whisk and set aside. In a large bowl, mix the cream cheese with sugar until fluffy. Add sour cream and vanilla. Ass eggs, one at a time, til well blended.

Add 1/2 c batter to matcha mixture. Pour main batter into spring form pan, over prepared crust. Smooth the top.

With a spoon, place dollops of matcha batter in small circles around the top of the cake. With a sharp knife or skewer, marble the top, allowing some batter to move into the body of the filling.

Wrap the bottom of the pan with aluminum foil, then place in a water bath. Water should not be able to reach over half way up the side of the spring form pan. This keeps the top from splitting.

Bake 55-60 minutes, or until center is almost set. Turn off heat, remove cake from water bath, leave in oven with open door for an hour. Place in refrigerator for at least 4 hours before serving.

When ready to serve, run a sharp knife around the inside of the pan, loosen the spring and remove.